Brown Sugar- Cinnamon Peach Pie

I am loving all the time I have had to bake this summer. Now I'm sure I won't be loving my waistline after while but I love being in the kitchen. I received the July issue of Southern Living recently and on the front cover was a beautiful peach pie. As soon as I saw it I was dying to make it. Luckily peaches were on sale recently so I didn't have to wait to make this. We had an impromptu family dinner last night so luckily I could take this and not have to eat the whole thing myself! This pie was devoured. It is so delicious and I can't wait to make it again

I think this pie came out wonderful but unfortunately I forgot to take a picture at home and had to do so with my phone.

Brown Sugar-Cinnamon Peach Pie

1 1/3 cups cold butter
4 1/4 cups AP flour, divided
1 1/2 tsp. salt
1/2 to 3/4 cup ice-cold water
8 large fresh, firm, ripe peaches (about 4lbs.)
1/2 cup firmly packed light brown sugar
1/3 cup sugar
1 tsp. cinnamon
1/8 tsp. salt
1 1/2 Tbsp. butter, cut into pieces
1 large egg, beaten
1 1/2 Tbsp. sugar

1. Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap and chill 30 minutes to 24 hours.

2. Preheat oven to 425. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/2-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.

3. Roll remaining dough disk to 1/4-inch thickness on a lightly floured surface.

4. Peel peaches, and cut into 1/2-inch slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into pie crust in pie plate and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy).

5. Carefully place remaining pie crust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. If desired roll excess dough to 1/4 inch thickness . Cut into 3-inch leaves using a knife. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. sugar. Cut 4 to 5 slits in top of pie for steam to escape.

6. Freeze pie 15 minutes. Meanwhile heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

7. Bake at 425 on lower oven rack 15 minutes. Reduce oven temperature to 375, bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly. Transfer to a wire rack; cool 2 hours before serving.

Strawberry Pie

I love strawberries! I have a few more recipes with strawberries to add on here! My friend recently made this pie and it was just delicious. I asked for the recipe and made this for Father's day. It is really easy and the pie was really popular at our Father's day get together.



The one change I made to this pie was to not use the top pie crust and instead do a crumble topping.


Strawberry Pie
Source: My friend Liz

Make a double-crusted pie crust (or buy it)


Preheat oven to 400 degrees

8 cups fresh strawberries
1/2 cup sugar
1/4 cup cornstarch
1 tb. freshly squeezed lemon juice
2 tb. of unsalted butter, cut into small pieces
1 large egg yolk
1 tb. heavy cream (i just use water)

Roll dough over pie dish, cut edges and allow to chill for 30 min.

Place strawberries in a large bowl; with your hands, crush about 1/2 cup of berries (i don't do this step b/c the juice runs over). Add the sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly to the center. Dot with butter; place other dough on top of berries. (don't forget to poke holes through if you're doing a full crusted pie.)


In a small bowl, whisk together egg yolk and cream. Lightly brush rim of chilled pie shell with egg wash and the top crust layer. Freeze or refrigerate pie for 30 min. (I skip this step too, haha, and it still turns out ok).

Place pie in oven and bake until crust begins to turn golden, about 20 min. Reduce oven temp to 350 degrees, and continue backing, rotating sheet halfway through, until the crust is deep golden brown and juices are bubbling and thickened, 40-50 min. Allow to cool

Strawberries and Cream Pie

It's been awhile huh? I am so excited to finally have time to create in my kitchen. I have a whole list of recipes to try this summer. I made this pie for mother's day. It was a hit! I love how pretty it is and while it may look like it took some time to make it really took no time at all!


Chocolate-Drizzled Strawberries and Cream Pie
Recipe by Our Best Bites

1 quart fresh strawberries

1 8-oz. package cream cheese at room temperature (light is fine)
1/2 tsp. vanilla extract
1/4 c. packed light brown sugar
1 c. heavy whipping cream
1/4 c. powdered sugar
1 9″ graham cracker crust (store-bought or homemade)
1-2 ounces chocolate

In a medium bowl, beat the softened cream cheese, brown sugar, and vanilla until light and fluffy. In a separate large bowl, beat the whipping cream and powdered sugar until medium peaks form. Add about 1 c. of the whipping cream mixture to the cream cheese mixture. Beat until smooth and well-combined. Add the remaining whipping cream mixture and mix until just combined. Spread in the graham cracker crust and refrigerate for a few minutes while you prepare the strawberries.

Wash the strawberries and cut off the stems. Blot dry with a paper towel and then gently press, cut side down, into the whipped cream mixture. Set aside.

If using a chocolate bar, break it into equal pieces and place in a small Ziploc bag. Microwave for 1-1 1/2 minutes, stopping the microwave every 20 seconds to mash the bag. You want the chocolate to be melted but not hot at all. When the chocolate is melted, snip a corner off the bag and drizzle it over the strawberries. Refrigerate for at least three hours before serving. Serves 8.

No-Bake Turtle Pumpkin Pie

This is a dessert that I made for Thanksgiving. I know I'm a little behind!! My mom asked me to make something sugar free for my dad to have on Thanksgiving. When I saw this recipe I knew it was exactly what I wanted to make. My dad loves turtles so i thought this would be perfect.
It was easy to put together and I think it looks delicious! I received many compliments on the look and taste of this dessert!

No-Bake Turtle Pumpkin Pie
Source: Sing For Your Supper

1/4 cup plus 2 tablespoons sugar free caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 tablespoons pecan pieces, divided
1 cup cold 1% milk
2 packages (4-serving size) vanilla sugar-free, fat-free instant pudding
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tub (8 ounce) light whipped topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin, and spices with whisk until blended. Gently fold in 1 1/2 cup whipped topping. Spread into crust.
Refrigerate at least 1 hour. Top with remaining whipped topping and 2 tablespoons pecans. Drizzle with remaining 2 tablespoons caramel topping.

Nutritional analysis: (per one slice)
Calories – 165
Fiber – 2.7
Protein – 2
Total fat – 7
Carbohydrate – 23

Lemonade Pie

I recently took dinner to a family who just welcomed a new baby boy! For their dessert I chose this pie. Here in Indy our temps went from cold to HOT! I thought this dessert would be perfect to help stay cool!

Lemonade Pie
Source: There's No Place Like Home

Mix 1 tub of cool whip
1 can of Eagle Brand sweetened condensed milk
and 6 oz of frozen lemonade (or you can use limeade too)
After it is mixed together, put it in a baked pie shell( I used a frozen pie crust) and freeze it overnight.

Like suggested on There's No Place Like home. I made two pies as well so we could enjoy our own pie!